I almost skipped over this recipe because I was a little intimidated by the long ingredient list. I am SO glad I decided to try it out because they are now one of our go-to desserts. Even though there are several steps, don’t worry, it really is an easy recipe. The combination of cinnamon and nutmeg fills your home as they are baking making it a perfect dessert for the holiday season. I like to eat one for breakfast with my coffee… yuuuuum 🙂
What you’ll need:
For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. ground nutmeg
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. vanilla extract
2 2/3 cups flour
1 cup milk
For the Glaze:
3 tbsp. butter, melted
1 cup confectioners’ sugar, sifted
3/4 tsp. vanilla
2 tbsp. hot water
What you’ll do:
Preheat oven to 425 degrees F.
Line 12-cupcake pan with cupcake liners.
Beat together butter, veggie oil, sugar, and brown sugar until smooth.
Add eggs, 1 at a time.
On low speed, add baking powder, baking soda, nutmeg, cinnamon, and salt.
Add flour and milk, alternating each. Start and end with flour.
Spoon batter into cups, filling them.
Bake for 15-17 minutes.
Let cool in pan for a few minutes, then transfer to wire rack to cool completely.
Mix melted butter, confectioners’ sugar, vanilla, and water in medium bowl.
Dip muffin tops into glaze and hold upside down until glaze stops dripping.
Once glaze is hardened, dip muffins in glaze a second time.